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Jackfruit Pot Roast– I hope you’re ready for an easy and DELICIOUS vegan holiday meal that’s a mimic of classic pot roast and something that even meat eaters will love.
I shared a teaser video of this jackfruit Pot Roast on my inst stories a couple of weeks ago and got SO. MANY. MESSAGES. from people wanting the recipe. The story was actually watched over 40,000 times which is quite high for me. I wasn’t originally planning to share the recipe here on the blog but since it was so highly requested, I figured I would go ahead and put the recipe out into the world.
My motivation for this recipe was to provide a fun, easy, and somewhat classic option for vegetarians around the holidays. Growing up, we ate a lot of roasts in the winter months and I wanted to re-create the dish but with a meatless option. ENTER my new favorite friend: jackfruit!
Jackfruit does such a great job of mimicking meat and acts as a great substitute for chicken, pork, and beef in recipes. I have a roundup of a ton of great jackfruit recipes if you want to try out some others. I’m a HUGE fan of these BBQ Jackfruit Sandwiches.
Isn’t it crazy how much this looks like pot roast? I love it for this :) The savory sauce really helps it tastes like traditional pot roast as well.
How to make this Jackfruit Pot Roast:
This vegan pot roast comes together much like traditional pot roast and it’s overall super simple to make
We’ll start by sautéing the onion, garlic, and jackfruit for about 5 minutes before adding in the remaining ingredients to make up the sauce. That simmers together for a few more minutes to thicken into a delicious gravy.
The chopped carrots and potatoes go straight into the baking dish and then the jackfruit and gravy mixture is poured on top.
That is all baked for about 40 minutes or until the veggies are fork tender and ready to eat.
When it comes out of the oven, it looks a little sloppy (see photo above) so to give it a prettier presentation, I scooped out all/ most of the jackfruit and placed that on a plate. I then transferred the veggies to a separate several bowl/ tray and then topped it with the jackfruit in the middle and drizzled on any remaining gravy.
SUPER simple and so so tasty!
I’m ridiculously excited to see y’all making this vegan pot roast for the upcoming holiday season! I know you’re going to love this and everyone will be shocked that it’s fully vegan :D WIN WIN!
And if you do make this recipe, PLEASE please don’t forget to snap a pic and tag me on Instagram! @foodwithfeeling ! I absolutely love to see you all making my recipes :)
Jackfruit Pot Roast
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced into 1 inch chunks
- 4 cloves garlic, minced
- 2 tablespoons vegan Worcestershire sauce
- 1 cup dry red wine, can sub for additional broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups veggie broth
- 2 tablespoons cornstarch
- 1 pound red potatoes, cut into quarters or halves depending on preferred size
- 1 pound baby carrots
- 18 ounces young jackfruit, if you buy jackfruit in a can, look to get 18 ounces of DRAINED jackfruit*
Instructions
- Pre-heat the oven to 400 degrees F.
- In an extra large skillet or stockpot, heat the olive oil over medium heat. Add in the onion and saute for 5 minutes. Add in the garlic and cook for one additional minute. Add in the jackfruit and cook over medium for one more minute.
- Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.
- In a measuring cup/ bowl, whisk together the broth and cornstarch until fully combined and then mix into the skillet with the jackfruit. Bring to a simmer and let cook for 5 minutes, stirring often.
- Pour the jackfruit mixture over top of the carrots and potatoes and bake for 40 minutes or until the veggies are fork tender and ready to eat. Let cool slightly and enjoy!
- For a prettier presentation like in my photos: remove as much of the jackfruit as possible to a separate plate. Spoon the veggies onto a serving tray and then top with the jackfruit in the middle. You can pour any remaining sauce over the top or serve it on the side as a gravy. YUM!
Notes
- I bought 2 packages (18 ounces total) of the Jackfruit Company Lightly Seasoned Jackfruit and really like that kind for this recipe. You can actually get it on amazon HERE
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could only find canned and in brine jackfruit, so I boiled it in No Beef Base bouillon for 45 min. I think it added a nice little extra kick of flavor to the jackfruit and I don’t have any of the briny or canniness! Made it for the first time tonight, but will definitely get this into my winter rotation!
Just made this last night and it was so good. It reminded me of the roast we’d have as a family when I was a kid! We made a couple changes to the recipe just due to our ingredient availability. For example, I added dried sage, garlic powder, onion powder, and nutritional yeast and seasoned everything based on my own taste. I also didn’t have Worcestershire sauce, so I mixed equal parts soy sauce and ketchup. My fiancé likes softer veggies so we ended up roasting everything for about an hour. It was so fun to make and it was even better reheated the next day. Will definitely make again!!!
awww yay! Thank you so much for coming back to let me know. I’m making this recipe again soon too!
Such a delicious recipe!
I never have access to jackfruit but it tastes just as good without.
I just double the veggies and pair them with plenty of rice.
Awesome.. I use frozen vegetables… whatever I had in the freezer. I also use my instant pot.. me and my husband loved it. Thank you 🙏🏽
How did you cook it in your instant pot?
How do you cut jackfruit
This was delicious! I cooked it in the oven much longer than suggested but we like our veggies really tender. Tasted even better after retreating in the oven again the next day. I had mine with a horseradish/vegan Mayo mixture and added more pepper and garlic. So dang good!!!
I made this for the main dish for Thanksgiving and it was so yummy. I multiplied the recipe by 4 and cooked it in a crockpot rather than the oven. It cooked on high for about 4 hours and was so delicious!! Highly recommend.
Very delicious. Brita always makes the best recipes! The sauce was *chef’s kiss* good. Definitely recommend getting the drained jackfruit like she said. I ignored that and got it in a can, and it had the brine-pickle taste. I didn’t mind it, but will get the right jackfruit next time! haha.
I would love to make this for the holidays! But I can’t have soy which seems to be in Worcestershire sauce… Any recommendations for a sub?
have you tried liquid aminos? similar taste and texture…it would work great if you can get it!
Thank you! All I’ve seen are coconut aminos and I’m allergic to coconut. But I made my own version of a Worcestershire sauce and am going to try it today!
This is pretty delicious but even after soaking the jackfruit for an hour, it still has the canned jackfruit flavor. I wish there was a way to get rid of that flavor.
You could boil the jackfruit.
I found it in a 4 lb bag for 8 dollars on Amazon. I think the company was Edwards and sons or something. I can’t remember as it was a while ago and once I got it I threw the wrapper out because I sepa
rated and froze it.